onion minced, a few truffles, ½ c brown sauce, 1 tsp salt.
Clean and dress and cut the chicken in small joints; dry it carefully
and fry to a good brown in olive oil or butter; place in a braiser with
seasonings and vegetables; cover closely and simmer ½ hr; adding more
water as it boils away; serve on a chaffing dish; garnish with croutons
of puff paste and poached eggs.
CHICKEN PIE
Dress, clean and singe a fowl; put in a saucepan with boiling water
to cover; add a sliced carrot, 1 stalk celery, 1 sprig parsley and 1
slice onion; bring to the boiling point; cover and simmer until fowl is
tender, allowing about 30 min to the pound; when half done season with
salt and pepper; remove skin of the fowl and cut meat from the bones,
keeping it in large pieces; put in a baking dish; boil chicken stock
down to 3 c; strain and skim off most of the fat; mix 4 tbp flour to a
smooth paste with cold water and add to the stock; bring to the boiling
point, stirring constantly, and add to the chicken, with ½ lb mushrooms
sliced and sauteed in 2 tbp fat; cover with plain pastry; bake in a
quick oven 15 min or until crust is brown.
CHICKEN TIMBALES
2 tbp butter, ¼ c stale bread crumbs, ⅔ c milk, 1 c chopped
cooked chicken, ½ tbp chopped parsley, 2 eggs, salt, pepper.
Melt butter; add bread crumbs and milk and cook 5 min, stirring
constantly; add chicken, parsley and eggs slightly beaten; season with
salt and pepper; turn into buttered individual molds, having molds ⅔
full set in pan of hot water; cover with buttered paper and bake 20 min.
CHICKEN FRICASSEE
1 year old chicken, 1 tbp butter, 1 tsp lemon juice, ½ tsp celery
salt, 2 tbp flour, 1 c cream, 1 egg, ¼ tsp pepper.
Dress, wash and cut up the chicken as directed; wipe each piece;
sprinkle with salt and pepper; roll in flour; brown in butter; cover
with boiling water and simmer 40 min; remove the meat; reduce the stock
to 1 pt to be used for sauce.
For the sauce melt butter; add flour and seasonings; cook together; add
the broth and lemon juice, a little at a time, and cook until smooth;
add the scalded cream; pour this slowly over the egg well beaten, stir
well; arrange the pieces of chicken on a hot platter in something like
the order in which they grow; garnish with toast points and pour the
hot sauce over all.
PEANUT STUFFING
3 c soft bread crumbs, ¾ c chopped peanuts, ½ tsp onion juice,
1 tsp salt, ⅛ tsp pepper, 1 tbp chopped parsley, 2 tbp fat, ½ c
stock or water.
Mix bread crumbs and peanuts; add onion juice, salt, pepper and
parsley; moisten with fat melted in hot stock or water; mix thoroughly.
CHESTNUT STUFFING
3 c soft bread crumbs, 1 tsp salt, ¼ tsp pepper, 3 tbp fat, ¼ c
hot milk, 2 c boiled French chestnuts.
Mix bread crumbs, salt and pepper; moisten with fat melted in the
hot milk; chop the chestnuts rather fine and add to the bread crumb
mixture; mix thoroughly.
OYSTER STUFFING
3 c soft bread crumbs, 1 tsp salt, ⅛ tsp pepper, few drops onion
juice, 1 tbp chopped parsley, 25 oysters (1 pt), 2 tbp fat, ¼ c
oyster juice.
Mix crumbs, salt, pepper, onion juice and parsley; clean oysters;
removing particles of shell, and add to the crumbs; moisten with fat
melted in hot oyster juice; mix thoroughly.
CELERY AND OLIVE STUFFING
3 c soft bread crumbs, 1 c chopped celery, ½ c chopped olives, 1
tsp salt, ¼ tsp pepper, ⅛ tsp paprika, few drops of onion juice,
3 tbp fat, ½ c hot water.
Mix bread crumbs, celery, olives and seasonings; moisten with fat
melted in hot water; mix thoroughly. Very good for roast duck.
POTATO STUFFING
2 c hot mashed potatoes, 1¼ c bread crumbs, 1 chopped onion, 1
egg, 3 tbp fat, 1½ tsp salt, 1 tsp sage.
CHOP SUEY
Remove the breast meat from an uncooked chicken and cut in strips
1″ long; melt 1 tbp butter; add meat, and cook 2 min; then add ¾ c
celery, cut in thin slices crosswise, 1 onion, peeled and sliced, and
6 mushroom caps cut in slices; cook 5 min and add 1 c chicken stock,
½ tsp sugar, 2 tsp sauce, ½ green pepper (from which seeds have been
removed); cut in thin strips, and 1 tsp cornstarch, diluted with 2 tbp
cold water; bring to the boiling point and let simmer 3 min.
CHICKEN POT PIE
4 lb roasting chicken, 6 medium-sized potatoes, 1 tsp salt,
dumplings, 2 tbp fat, 2 tbp flour, ⅛ tsp pepper.
Clean, singe, wash and disjoint chicken; put in a saucepan; add enough
hot water to cover and bring to the boiling point; cover and cook
slowly until chicken is about tender; add potatoes, salt and pepper
and cook until potatoes are soft, about 20 min; place dumplings on
top of the chicken and potatoes; cover tightly and cook 10 min longer
until dumplings are light; remove chicken, potato and dumplings to a
hot platter; melt fat; mix with the flour to a smooth paste; add to the
stock and bring to the boiling point; serve with the chicken.
CHICKEN A LA KING
1½ tbp chicken fat or butter, 1¾ tbp flour, ½ c hot chicken
stock, ½ c scalded milk, ¼ c scalded cream, ½ tsp salt, 2 tbp
butter, 1 c cold broiled fowl, cut in strips, ½ c sauteed sliced
mushroom caps, ¼ c canned pimientos, cut in strips, yolk 1 egg.
Melt fat; add flour and stir until well blended; then pour on
gradually, while stirring constantly, stock, milk and cream; bring
to the boiling point and add salt, butter bit by bit, fowl, mushroom
caps and pimientos; again bring to the boiling point and add egg yolk,
slightly beaten; saute the mushroom caps in butter 5 min.
GIBLETS
Do not use giblets from old fowls. A healthy liver has a light color
and uniform texture; remove membranes, arteries and clotted blood
around the heart; separate gall bladder from liver, taking great care
that bladder is not broken; cut fat and membranes from gizzard; make
an incision through thick muscle of gizzard, being careful not to cut
membrane of bag inside; peel muscle off, and cook until tender; placing
them in cold water and heating to boiling point; the stock is to be
used for gravy. The giblets may be minced fine and added to gravy.
Smooth legs of a fowl less than a year old may be used; scald and skin;
place in cold salted water and cook slowly. 3 pairs of chicken feet
will make a pint of jelly as fine and just as nutritious as calf’s
feet jelly.
POULTRY STUFFING
1 small onion, 3 tbp fat, 3 c soft bread crumbs, 1 tsp salt, ⅛
tsp pepper, 1 tsp poultry seasoning.
Slice onion and fry in fat until a delicate brown; add bread crumbs,
salt, pepper and poultry seasoning and mix well.
CRACKER STUFFING
2 c cracker crumbs, 2 c soft bread crumbs, 1 c butter, salt,
pepper, poultry seasoning, 2 c scalded milk, 2 eggs.
Follow directions for Bread Stuffing; adding eggs slightly beaten.
CHICKEN CROQUETTES
Stir 1 pt fine chopped chicken into 1¼ c of sauce, made of ⅓ c of
flour, 3 tbp butter, 1 c chicken stock, ¼ c cream; season with a few
drops of onion extract, 1 tsp lemon juice, ½ tsp celery salt and
pepper; when thoroughly chilled, form into cylindrical shapes; roll in
egg and bread crumbs and fry in deep fat; serve surrounded with cooked
peas and figures stamped from cooked slices of carrot seasoned with
salt, paprika and butter.
CHICKEN WITH RICE
An old fowl may be used. Clean and cut into pieces as for frying and
roll in seasoned flour or meal. In a frying pan put a small amount of
fat; add a sliced onion and a chopped green pepper, and cook until
tender; brown the chicken quickly in the seasoned fat; add 2 c hot
water and 1½ c cooked rice; cover closely and cook slowly until the
chicken is tender; adding more water if necessary.
CREAMED CHICKEN
To 1½ c white sauce add 2 c diced cooked chicken; heat thoroughly;
season with salt, paprika and chopped parsley, and serve on toast or
in pastry or mashed potato cases. A chopped hard-boiled egg may be used
for garnishing.
CHICKEN GRAVY
Pour off liquid in pan in which chicken has been roasted; from liquid
skim off 4 tbp fat; return fat to pan, and brown with 4 tbp flour; add
2 c stock in which giblets, neck and tips of wings have been cooked;
cook 5 min; season with salt and pepper, then strain. The remaining fat
may be used in place of butter for frying potatoes, or for basting when
roasting another chicken.
For =Giblet Gravy=: Add to the above giblets (heart, liver and gizzard)
finely chopped.
CHICKEN-CORN PUDDING
3 lb chicken, 1 qt green corn, cut fine, 3 eggs, 1 pt sweet milk,
1 tsp salt, ¼ tsp pepper, few grains cayenne.
Clean, dress and cut the chicken in small pieces; simmer in a covered
kettle until it begins to grow tender; remove to a buttered baking
dish; seasoning well with salt and pepper; combine the corn, scalded
milk, seasoning and beaten egg; pour this mixture over the chicken;
cover the top with fine buttered bread crumbs and bake in a moderate
oven for 25 min or until set and a delicate brown; reduce the stock
in which the chicken was cooked 1 pt; make a gravy and serve with the
pudding.
CHICKEN CAKES
1 c chopped, cold, cooked chicken, or turkey, 1 tbp cream, 1 egg,
slightly beaten, ¼ tsp salt. Few grains pepper.
Mix ingredients in order given, shape in small, flat cakes, dip in
egg and crumbs, and saute in butter until well browned on both sides.
Remove to hot platter and pour around one cup white sauce, to which
has been added (just before serving time) ⅓ cup celery cut in small
pieces.
CREAMED CHICKEN
2 c cold cooked chicken, cut in dice, 2 c white sauce, ⅛ tsp
celery salt.
Heat chicken dice in sauce, to which celery salt has been added. Let
stand in double boiler 30 min.
CHICKEN WITH MUSHROOMS
Add to creamed chicken ¼ c sauteed sliced mushroom caps.
CHICKEN WITH POTATO
Serve creamed chicken in potato border.
JELLIED CHICKEN
Dress, clean, and cut up a 4-pound fowl. Put in a stewpan with 2 slices
onion, cover with boiling water, and cook slowly until meat falls from
bones. When half cooked, add ½ tbp salt. Remove chicken; reduce stock
to ¾ c, strain, and skim off fat. Decorate bottom of a mould with
parsley and slices of hard-boiled eggs. Pack in meat freed from skin
and bone and sprinkled with salt and pepper. Pour on stock and place
mould under heavy weight. Keep in a cold place until firm. In summer it
is necessary to add 1 tsp dissolved granulated gelatine to stock.
CHICKEN SOUFFLE
2 c cold chicken chopped fine, 2 c scalded milk, 2 tbp butter, 2
tbp flour, 1 tsp chopped parsley, ½ c bread crumbs, 1 tsp salt,
few grains cayenne, 4 eggs.
Melt butter, add flour and seasonings, cook; add gradually the milk,
cooking to a smooth cream, add to this the parsley, bread crumbs and
the chicken. Combine with beaten yolks; lastly fold in the whites
beaten stiff. Turn into a buttered baking dish, bake in a slow oven 35
min.
ROAST TURKEY
Dress, clean, stuff, and truss a 10-lb turkey, same as a chicken; place
on its side on rack in pan, spread breast, legs, and wings with ⅓ c
fat; sprinkle with salt and pepper and a little flour; dredge bottom
of pan with flour; place in hot oven; when flour on turkey begins to
brown, reduce heat; baste every 20 min until turkey is cooked; this
will require about 3 hr. Use ½ c fat melted in ½ c boiling water
for basting; pour water in pan during cooking as needed to prevent
flour from burning; turn turkey frequently so it will brown evenly.
Cover with buttered paper to prevent burning. Garnish with parsley,
watercress, or celery tips. Use double the quantity of stuffing given
in recipe.
BRAISED TURKEY
Prepare as for roasting, brown lightly in frying pan or quick oven,
remove to braising pan with onions and sweet herbs or vegetables. Cover
and cook slowly for 4 hr or until tender.
GRAVY
Pour off liquid in pan in which turkey has been roasted. From liquid
skim off 6 tbp fat; return fat to pan and brown with 6 tbp flour; pour
on gradually 3 c stock in which giblets, neck, and tips of wings have
been cooked, or use liquor left in pan. Cook 5 min, season with salt
and pepper; strain. For giblet gravy add to the above, giblets (heart,
liver, and gizzard) finely chopped.
CHESTNUT GRAVY
To 2 c thin turkey gravy add ¾ c cooked and mashed chestnuts.
TO CARVE TURKEY
Bird should be placed on back, with legs at right of platter for
carving. Introduce carving fork across breastbone, hold firmly in left
hand, and with carving knife in right hand cut through skin between
leg and body, close to body. With knife pull back leg and disjoint
from body. Then cut off wing. Remove leg and wing from other side.
Separate second joints from drum-sticks, and divide wings at joints.
Carve breast meat in thin crosswise slices. Under back on either side
of backbone may be found two small, oyster-shaped pieces of dark meat,
which are dainty tidbits. Chicken and fowl are carved in the same way.
For a small family carve but one side of a turkey, that remainder may
be left in better condition for second serving.
ROAST DUCK
Dress, singe, wash and wipe duck same as a chicken. Stuff with
dressing; tie wings and legs close to body; spread with melted fat and
sprinkle with salt, pepper and a flour; put in a hot oven for 15 min;
then add 1 c water; reduce heat and cook until done. This will take 20
min for every pound. Baste often, adding hot water if necessary; serve
with stewed prunes, apricots or apple sauce. The prunes or apricots can
be cooked in the pan with the duck.
ROAST GOOSE
Singe, remove pin feathers, and scrub a goose in hot soap suds, then
remove the insides and rinse well in clear cold water. Wipe dry the
inside and out, stuff, truss, sprinkle with salt and pepper, and roast
in a hot oven for 2 hours. For the 1st hr of roasting the breast should
be covered with buttered paper. Baste every 15 min. When done place
on a hot platter and remove skewers and strings. Garnish with browned
apples and watercress.
=Stuffing=: Chop an onion fine, blanch and drain, fry with a little
butter, mix it with 2 c well seasoned mashed potatoes, 1 c bread
crumbs, adding sage if liked.
=Browned Apples=: Pare 6 small sour apples and brown in butter and
sugar, 1 tbp of each. Stew in broth enough to barely cover. Remove
apples as soon as tender; boil the broth to a glaze and roll the apples
in it.
STEWED DUCK
Singe, draw, and cut into 8 pieces each, 2 spring ducks. Season with
pepper and salt and fry to a light brown on both sides in butter. Add a
sliced onion and 4 oz raw, lean ham cut in dice. As soon as these have
browned a little dredge with 1½ oz flour and fry again till the flour
is brown, then add 1½ pt beef broth, a gill of port wine, a bunch of
parsley and sweet herbs to taste, cover closely and cook ¾ hr. Remove
the herbs, skim off all the fat and serve in a potato border.
SALMI OF DUCKS (English)
Stew the giblets of 1 or more ducks in veal gravy till they are tender,
seasoning them highly with cayenne, shallots, pepper and salt. Cut
the roast duck into large dice and lay in the stewpan with the gravy,
simmer till hot through, then squeeze a bitter orange into the gravy,
strain it over the pieces of duck neatly arranged on bread croutons and
send to table smoking hot.
PIGEON PIE
Dress, clean, and truss 6 pigeons and saute in salt pork fat until
entire surface is seared, turning frequently. Put in a kettle, nearly
cover with boiling water, and add ½ tsp peppercorns, 1 onion, stuck
with 8 cloves, 8 slices carrot, 2 sprigs parsley, and 2 stalks celery,
and let simmer 5 hr. Remove pigeons, strain liquor, and thicken with
4 tbp butter melted and cooked with 3 tbp flour. Reheat pigeons in
sauce, arrange in a pastry case, and cover with a pastry top.
SQUABS EN CASSEROLE
Dress, clean, and truss 3 jumbo squabs. Put in casserole, brush over
with melted butter, cover, and bake 10 min. Add ½ c chicken stock,
again cover, and cook until squabs are tender. Add 1 c boiled potato
balls, 1 bunch cooked asparagus, and 5 Bermuda onions, peeled, cut in
¼″ slices, broiled over a clear fire, and then brushed over with melted
butter and sprinkled with salt.
ROAST PIGEONS
Prepare exactly according to the directions for roast chicken, but
unless they are surely young and fat they are much better to be steamed
for 30 to 40 min before putting them into the oven. Use a generous
measure of butter as the meat is rather dry.
BROILED SQUAB
The birds should be full grown but not yet out of the nest, or not more
than a day or two. Singe, draw, split down the back. Crack the large
bones, flatten with a heavy cleaver. Season with salt and pepper and
broil slowly. Serve on dry toast with hot Maitre d’ Hotel butter poured
over. Garnish with watercress.
ROAST RABBIT
Wash the rabbit well with soda water. Lay in salted water for an hr.
Stuff with onion, celery, or chestnut dressing and sew up. In a baking
dish place the following:
1 onion, a few cloves, 1 bay leaf, 1 carrot (diced), whole pepper
corns.
Rub the rabbit with salt and pepper and place in pan, putting fat here
and there over the rabbit. Sift a little flour over the top and pour
a cup of stock or hot water into the pan. Cover tightly and roast,
basting frequently. When ready to serve, place on hot platter and
garnish with slices of lemon and cranberry or current jelly.
SPICED RABBIT
Wash rabbit in soda water. Disjoint hind legs; cut off the saddle,
remove the fore quarters. This makes 9 pieces in all. Lay in salt water
about an hr. Place rabbit in dish and cover with weak vinegar. Allow
to remain overnight. Remove from pickle, salt each piece slightly, and
arrange in baking pan. Cut an onion over it and add 1 bay leaf, a dozen
pepper corns, a stalk or some leaves of celery, some parsley, a c of
stock, and some of the vinegar in which the meat was soaked. Cover and
bake until tender in a moderate oven. Remove to hot dish. Make gravy
from the stock in the pan, using drippings and enough browned flour to
thicken. Be sure it is well seasoned and pour over the rabbit.
BROILED RABBIT
Skin, singe and wipe the rabbit. Prepare for the broiler like chicken
and cook over charcoal embers till done. Season with salt and pepper
just before it is finished and pour over melted butter mixed with 2 tbp
vinegar and 1 of made mustard. Serve with Ravigote sauce.
ROAST HARE
Skin and wipe the hare, stuff and sew up carefully. Truss the forelegs
back and the hind legs forward, and put in baking pan; fasten thin
slices of bacon over the shoulders and back, put into a quick oven and
bake 1½ hr, basting every 10 min with ¼ c butter in ½ c of boiling
water. Turn the hare several times when baking. When half done dredge
with flour and baste once more. Remove to a hot platter and garnish
with slices of lemon and watercress.
=Stuffing=: Make a moist stuffing as for chicken, using the water in
which the giblets were boiled and working in the minced giblet meat.
SQUIRRELS
The large gray and fox squirrels are the best for eating and may be
prepared cooked in any way suitable for rabbits.
SQUIRREL POT-PIE
Prepare squirrels as rabbits, cut in pieces, flour and fry brown in a
little good dripping, and place in a stew pan. Add 1 qt boiling water,
¼ lemon sliced very thin, a tsp of salt, a small glass of sherry and 1
minced onion fried brown in a tbp of butter. Cover all closely and stew
for an hr. Make a delicate biscuit crust, cut in rounds and lay them on
the top of the squirrel, let them boil, covered closely, for 15 min;
pile the squirrel in the center of a hot platter, arrange dumplings
along it. Thicken the gravy with 1 tbp flour browned in 1 tbp of butter
and pour gravy over meat.
ROAST VENISON
Roast venison is best to be thoroughly larded, ½ lb. pork to a leg or
saddle weighing 8 to 10 lb. Cut the flanks from a saddle, and trim the
haunch to good shape. Roast according to general directions, basting at
the end of the first 5 min and every 15 min after. It is very nice to
use claret instead of the dripping of the pan. An hour and a quarter
will cook it very rare; for most people an hour and three-quarters will
be none too much. Make a good gravy from the drippings in the pan,
adding stock made from the bits trimmed away before roasting. Currant
jelly is usually served with it.
PRESERVES
Home canning is the best means of providing a sufficient supply of
vegetables and fruit during the winter months in localities where
markets are not easily accessible or the price of fresh products is
high. For those who do not have gardens and orchards the farmers’
road-side stands and home markets afford excellent opportunity to
buy fresh fruit and vegetables, in season, at surprisingly low cost.
Canning saves money, labor, time and energy. Select fresh, clean fruits
and vegetables. Test every jar thoroughly. Blanch. Dip the product
in and out of water—the colder the water, the better. Pack clean hot
jars with the cold-dipped products, adding salt to vegetables. Pour
on boiling liquid to within ¼″ of top. Place on rubbers and covers
and partially seal. Sterilize products required time. Begin to count
when water boils. Remove jars and seal at once. Place out of a draught
to cool. Label, wrap, and store on a cool dry shelf. The cold-pack
method may be relied upon to kill all bacteria, and if directions are
carefully followed there will be no bad jars on your shelf.
Most commonly in use are the hot-water-bath canners and racks. There
are a number of well made racks, both large enough to fit into the wash
boiler, and small enough to be used even in the single kettle, and this
equipment will prove practical in hundreds of cases where a boiler or a
kettle is available as a container.
Use new rubber rings. After washing jars place them in a large pan,
cover with boiling water, until ready to fill. All vegetables and
some fruits are blanched or scalded as a first step in the coldpack
method. The easiest way to blanch is to use a large cheese cloth bag
or a square piece will do. Tie the washed product in bag or cloth and
place in boiling water to cover for time stated in time table. A wire
basket is better for tomatoes and larger vegetables. With delicately
flavored greens and green vegetables, the blanching is accomplished
most satisfactorily in steam since by blanching in the boiling water
a quantity of the mineral salts which makes green vegetables valuable
may be lost. A colander placed over boiling water may be used for this
process, or a steam pressure canner, if you have one.
The cold-dip immediately follows blanching. Immediately after removal
from boiling water, vegetables should be dipped in and out of cold
water. This treatment cools the food sufficiently to arrest all flow of
juices, sets the color and makes product firm and easily handled. Do
not allow product to remain for any length of time in cold water.
Pack product into clean, hot jars or tin cans. An aluminum filling
funnel makes the process simple. With such vegetables as peas, beans,
beets and carrots, do not crush, but fill jars closely to within ½″
from top, using a spoon to insure a close pack.
Fill jars with boiling syrup or boiling water. The vegetables should
have 1 tsp salt to each quart jar, then add boiling water up to within
¼″ of top. After filling, clasp jars, put on sterilized rubbers and hot
covers. If clasp type of jar is used, clamp upper clamp into position
but do not touch lower clamp. This leaves jar loosely sealed. If a
boiler is used, fill with warm water and place jars carefully on rack,
being sure that they do not touch each other. The water should cover
the tops of the jars 1″ at least.
The time of cooking is counted from the minute the water begins to
boil and continues to boil. Count no time that is not real boiling,
because the bacteria that you wish to kill are killed only by a high
temperature.
As soon as the sterilizing is completed, remove jars from boiler and
place on a padded cloth of soft material or newspapers. Many cracked
jars have been caused by placing the heated jar on a cold metal table
or placing them so that draft will strike the glass. Be rapid in this
part of the work. Seal jars tight. These time tables are based on the
use of 1-qt jars. Use same time for pt and ½-pt jars. For ½-gal jars
add 20% to time specified in table. If steam pressure cooker is used
process 10 min at 5 lb pressure.
TIME TABLE FOR CANNING FRUITS